Quick Tomato Risotto Recipes

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TOMATO RISOTTO



Tomato Risotto image

Here's yet another way to use our basic Quick Tomato Sauce! This buttery rice dish reminds me of my Mum's cooking. Her family came from near Biella, from the Piedmont, the old Kingdom of Savoy. With their French and Italian heritage, they had no problem using butter in their cooking. In fact, Mum used to make all her pasta sauces and risottos using butter. In this Tomato Risotto I have replaced some of the butter with olive oil, but if you want to make this dish without any butter at all, it's OK -- just leave it out at step 4. Remember, risotto should have an overall creamy consistency; it shouldn't be too dry and the rice should be al dente, chewy but definitely not mushy. In the winter, instead of using fresh basil you can use 1 teaspoon of minced rosemary, adding it to the oil in step 1, along with the onions.

Provided by Cook for Your Life Staff

Categories     Mains

Number Of Ingredients 1

1 tablespoon good olive oil, or to taste 1 small onion, finely diced 1 1/2 cups Arborio rice 1 quart chicken stock, heated to a low simmer and kept warm 1 tablespoon freshly grated Parmesan (optional) 1 tablespoon unsalted butter (optional) 3 tablespoons fresh basil leaves, torn into pieces (do not substitute with dried) For The Quick Tomato Sauce 2 tablespoons olive oil 1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped (See Ann's Tips) 1 to 2 cloves garlic, smashed and thinly sliced lengthwise 1 small dried red pepper, seeds removed (optional) 1/2 teaspoon salt or to taste 1 tablespoons freshly grated Parmesan cheese (optional) For method click here

Steps:

  • Heat the oil over medium-high heat in a heavy-bottomed sauté pan or wok (I always use a wok for risotto). Add the onion and sauté until it softens and becomes translucent and slightly golden. Do not burn it. This will take about 7-10 minutes. If the onion appears to be cooking too quickly, turn the heat down a little.
  • Add the rice to the onions and fry, stirring until you hear the rice clicking against the sides of the pan. Turn the heat to medium-high.
  • Add the tomato sauce and 1 ladle of the warm stock to the rice and onions. Cook, stirring until the liquid is nearly absorbed. The rice shouldn't get completely dry. Add 2 more ladles of the warm stock to the rice and cook, stirring, until it is nearly all absorbed. Repeat until the rice is nearly cooked. It should have a lot of bite but have lost any chalky texture.
  • Add the rest of the stock to the rice. Beat the butter and Parmesan into the rice until it looks creamy. Check for seasoning. Stir in the basil leaves and cover the risotto tightly. Remove it from the heat and let it sit for 3-5 minutes.
  • Remove the lid. If the risotto seems dry, stir in a little more warm stock or water to get the right creamy consistency. Serve warm.

Nutrition Facts : Calories 2134

TOMATO RISOTTO



Tomato Risotto image

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  • Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  • Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  • When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
  • Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

QUICK TOMATO RISOTTO



Quick tomato risotto image

Making risotto doesn't have to involve hours of stirring over the stove, as this easy tomato recipe proves

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 8

250g risotto rice
1 onion , finely chopped
50g butter
250ml vegetable stock
500ml carton passata
500g punnet cherry tomato
100g ball mozzarella , drained and cut into large chunks
grated parmesan (or vegetarian alternative) and shredded basil , to serve

Steps:

  • Tip the rice, onion and half the butter into a large microwave-proof bowl. Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins. Give it a good stir and mix in the tomatoes and mozzarella. Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.
  • Leave the risotto to relax for a few mins, then stir in the remaining butter, parmesan and basil. Season to taste and serve straight from the bowl.

Nutrition Facts : Calories 435 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.34 milligram of sodium

CREAMY TOMATO RISOTTO



Creamy tomato risotto image

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper

Provided by Angela Boggiano

Categories     Main course

Time 40m

Number Of Ingredients 11

400g can chopped tomato
1l vegetable stock
knob of butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 rosemary sprig, finely chopped
250g risotto rice
300g cherry tomato, halved
small pack basil, roughly torn
4 tbsp grated parmesan

Steps:

  • Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
  • Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
  • Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
  • Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium

VERY EASY RISOTTO



Very Easy Risotto image

This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!

Provided by Kim Sanchez

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
⅔ cup sliced green onion
1 ⅓ cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
  • Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g

QUICK TOMATO 'RISOTTO'



Quick Tomato 'Risotto' image

A easy no-stir tomato risotto recipe flavored with fire roasted tomatoes with garlic and Parmesan cheese

Provided by ReadySetEat

Categories     Main Dish

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons canola oil
1 cup medium-grain white rice, uncooked
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (14 oz each) reduced-sodium chicken broth
1/2 cup water
1/2 cup Birds Eye® Sweet Garden Peas
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Heat oil in medium skillet over medium-high heat. Add rice; cook 3 to 4 minutes or until browned lightly, stirring occasionally.
  • Add undrained tomatoes, broth and water to skillet; bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until rice is tender.
  • Stir in peas, cheese, salt and pepper. Heat 1 minute more or until peas are hot.

Nutrition Facts : @id https, Calories 328 calories

TOMATO RISOTTO



Tomato Risotto image

Cherry tomatoes add a tangy flavor when stirred into creamy Arborio rice; we cut one in a cute flower-shaped garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

3 cans (14 1/2 ounces each) low-sodium chicken broth
2 tablespoons olive oil
4 cups arborio or carnaroli rice
1 small carrot, finely shredded
12 ounces cherry tomatoes, halved
4 tablespoons unsalted butter
1/2 cup finely grated Parmesan cheese

Steps:

  • Bring broth to a simmer in a saucepan over medium heat. Reduce heat to low; keep warm.
  • Heat oil in a large saucepan over medium heat until hot but not smoking. Add rice, and cook, stirring to coat, until fragrant and translucent, about 5 minutes. Stir in 1/2 cup warm broth; cook, stirring, until almost all liquid has been absorbed. Repeat until all broth has been added.
  • With last addition of broth, stir in carrot and tomatoes. Cook, breaking up tomatoes with the back of a spoon, until almost all liquid is absorbed, 6 to 8 minutes.
  • Stir in butter. Remove pan from heat; top risotto with cheese.

QUICK TOMATO "RISOTTO"



Quick Tomato

Authentic tomato risotto takes forever and a day to make (or maybe it just seems like that). Our quick version may not be traditional-but it is delicious.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings, 1 cup each

Number Of Ingredients 8

2 Tbsp. canola oil
1 cup medium-grain white rice, uncooked
1 can (14.5 oz.) fire-roasted diced tomatoes with garlic, undrained
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup frozen peas
1/8 tsp. black pepper

Steps:

  • Heat oil in medium skillet on medium heat. Add rice; cook 4 min. or until lightly browned, stirring occasionally.
  • Stir in tomatoes, broth and water. Bring to boil; simmer on medium-low heat 15 min. or until rice is tender.
  • Add cheese, peas and pepper; mix well. Cook 5 min. or until peas are heated through.

Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 660 mg, Carbohydrate 47 g, Fiber 3 g, Sugar 3 g, Protein 10 g

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